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Southern Breakfast Enchiladas With Sausage Gravy

Fluffy eggs, cheddar, and potatoes wrapped in tortillas, smothered in creamy sausage gravy, then baked—Southern comfort in every bite.
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Ingredients
  

For the Enchiladas:

  • 6 large flour tortillas
  • 1 tablespoon butter
  • 6 large eggs
  • ¼ cup milk
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup cooked breakfast potatoes or hashbrowns optional
  • 2 green onions sliced

For the Sausage Gravy:

  • ½ pound pork breakfast sausage or turkey/chicken sausage
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • Salt and black pepper to taste
  • ¼ teaspoon garlic powder optional

Instructions
 

  • Brown sausage in a skillet over medium heat, crumbling as it cooks. Stir in flour and cook 1 minute. Gradually whisk in milk.
  • Simmer for 5 minutes, stirring often, until thickened. Season with salt, pepper, and garlic powder. Keep warm.
  • Whisk eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat, pour in the eggs, and stir gently until just set. Remove from heat while still soft.
  • Preheat oven to 375°F. Grease a 9x13-inch dish. Fill tortillas with scrambled eggs, potatoes (if using), green onions, cheddar, and Monterey Jack cheese. Roll up and place seam-side down in the dish.
  • Pour sausage gravy evenly over the enchiladas. Add extra cheese on top if desired.
  • Cover with foil and bake for 15 minutes. Uncover and bake 5–10 minutes more, until hot and bubbly.
  • Garnish with green onions and hot sauce. Serve with fresh fruit or juice.